Can I make this chili without the tofu?

Yes. The tofu is listed as optional, so you can leave it out and still make the chili as written.

Can I make this in advance?

Yes. This chili is a good make-ahead dish and often tastes even better after the flavors have had time to meld. Reheat gently on the stove or in the microwave, adding a splash of water if it becomes too thick.

Can I use a different bean instead of garbanzo beans or black beans?

Yes. Kidney beans, pinto beans, or navy beans would all work well as swaps, though the flavor and texture will change slightly.

Do I have to use a crockpot?

No. You can simmer it in a large pot on the stovetop after sauteing the vegetables. Cook at a gentle simmer until the chili is hot and the flavors have blended, stirring occasionally.

How thick should the chili be?

It should be thick and spoonable, but still saucy. If it gets too thick during cooking, add a little water or vegetable broth until it reaches your preferred consistency.

What can I serve with this chili?

It works well with shredded cheese on top, and you can also serve it with cornbread, tortilla chips, rice, or a simple green salad.

Recipes

Veggie Chili

Name: Veggie Chili
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 4-6 servings
Cuisine: American
Ingredients: 1 block firm tofu, optional; 1 Tablespoon olive oil; 1 large onion, chopped; 2 green bell peppers, cleaned and chopped; 1 red bell pepper, cleaned and chopped; 1 teaspoon The Spice House dried garlic, minced; 1 (28 ounce) can crushed tomatoes; 2 (15 ounce) cans black beans, rinsed and drained; 1 small bag frozen corn; 2 (15 ounce) cans garbanzo beans, drained; 1/2 cup tomato paste; 2 teaspoons sugar, optional; 1 1/2 teaspoons The Spice House ground cumin; 1 1/2 teaspoons The Spice House basil; 2 teaspoons The Spice House chili powder; 1 teaspoon The Spice House freshly ground black pepper; shredded cheese, to garnish each bowl for serving

I became a vegetarian a little while ago and I use a lot of spices now. Here is a recipe for a chili that doesn't use a meat subsitute. Meat lovers like this recipe a lot.

Submitted by: Linda Orris from Johnstown, PA
Yield: 4-6

Spices

Featured in this Recipe

Ingredients

firm tofu, optional 1 block
olive oil 1 Tablespoon
large onion, chopped 1
green bell peppers, cleaned and chopped 2
red bell pepper, cleaned and chopped 1
dried garlic, minced 1 teaspoon
crushed tomatoes 1 (28 ounce) can
black beans, rinsed and drained 2 (15 ounce) cans
small bag frozen corn 1
garbanzo beans, drained 2 (15 ounce) cans
tomato paste 1/2 cup
sugar, optional 2 teaspoons
ground cumin 1 1/2 teaspoons
basil 1 1/2 teaspoons
chili powder 2 teaspoons
freshly ground black pepper 1 teaspoon
to garnish each bowl for serving shredded cheese,

Preparation Instructions:

Saute onion, peppers and garlic for about 5 minutes. Add all ingredients to a crockpot, except for cheese. Cook on low for 4 - 5 hours. Stir once in a while.

Put cheese on top of each bowl and serve.

More About This Recipe

This is good with a crusty bread.

If you use tofu it takes on the flavor of the chili and makes it a little thicker. Squeeze water out of tofu and crumble it into the pot.

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Veggie Chili

Spices

Featured in this Recipe

Garlic, Minced

Cumin, Ground Seeds

Basil, California

Chili Powder, Medium

Pepper, Coarse Grind

Ingredients

Preparation Instructions:

More About This Recipe

Spices

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